Roasted Rosemary Red Potatoes
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An easy and elegant side dish, these Roasted Rosemary Red Potatoes are so flavorful, tender and beautiful! This recipe is so simple and yet, elegant with earthy sprigs of rosemary baked right into the red potato. The best roasted potato ever!
I won’t mess around, so you can get these in the oven for dinner tonight!
ROASTED ROSEMARY RED POTATOES
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How to Make the Best Roasted Potatoes
Start by preheating your oven to 400° and line a sheet pan with parchment paper or foil for easy clean up.
Wash your potatoes and pat dry with paper towel, in half, lengthwise. Melt 1/4 cup of butter or use equal amounts of olive oil.
Place potatoes cut side down on pan evenly spaced. Brush with butter (or olive oil) completely top and bottom. Sprinkle both sides with sea salt, a course salt works well for these.
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Lifting up the cut side of the potato, place a small sprig of rosemary under the potatoe and press down. Repeat with the rest of the potatoes.
Roast in 400° oven for about 30-40 minutes until tender, testing with a fork or knife. If it slips in without resistance they are done.
NOTE | If you are cooking something else in the oven at the same time, you may roast the potatoes at the same temperature, simply adjust your cooking time up or down and watch to make sure they don’t get too browned. Potatoes are pretty forgiving.
Remove from pan to plate and serve immediately! These potatoes are delicious with many dishes, but I especially love them with Marinated Flank Steak and Barbecue Beef Brisket.
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Roasted Rosemary Red Potatoes
Equipment
Ingredients
- 6-10 medium red potatoes, washed and halved lengthwise
- 1/4 cup melted butter or olive oil, or combination
- kosher salt
- 4-6 large sprigs of rosemary, rinsed, dried & snipped into smaller pieces
Instructions
- Preheat your oven to 400° and line a sheet pan with parchment paper or foil for easy clean up.
- Wash your potatoes and pat dry with paper towel, slice in half the long way.
- Melt 1/4 cup of butter or use equal amounts of olive oil.
- Place potatoes cut side down on pan evenly spaced. Brush with butter (or olive oil) completely top and bottom.
- Sprinkle both sides of potatoes with sea salt, a course salt works well for these.
- Lifting up the cut side of the potato, place a small sprig of rosemary under the potatoe and press down. Repeat with the rest of the potatoes.
- Roast in 400° oven for about 30-40 minutes until tender, testing with a fork or knife.
- Remove from pan to serving plate and serve immediately!
- These potatoes are delicious with many dishes, but I especially love them with Marinated Flank Steak and Barbecue Beef Brisket.
✱ Kathleen's Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
